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Sunday, April 28, 2013

The Sweet Potato Soup

This soup was created through the taste as you go method; One of the best ways to cook in my opinion.

And let me tell you this soup is unbelievably good. No joke. I have witnesses....about 8 who ate it with me with praises to go around.I've had the idea for a sweet potato soup since last fall, when all the creamy potato soup recipes popped up, since sweet potatoes have more health benefits such as:

Vitamin A, C, B-6 and potassium,

High fiber

Lower glycemic index

Like most vegetables, they're fat-free and relatively low in calories
— one-half of a large sweet potato has just 81 calories. (Mayo Clinic, Live Strong)

Why wait so long to make the soup, you may ask? Well I was waiting for an immersion blender to come into my possession, and it did thanks to by brother-in-law Franky for my birthday! This is a kitchen tool is amazing!!! Seriously. Cream or whip anything in its own container/pot. Genius! If you don't have an immersion blender don't worry you can blend this via a normal blender, or food processor.

Ingredients: serves 6-84 large sweet potatoes, peeled and roughly chopped1 tsp cumin1 tsp chili powder1 tsp cinnamon2 tsp garlic powder1 tbs onion choppedsalt and pepper to taste2 cups veggie stock2 1/2 cups water Directions: Place vegetable stock and water into a pot and bring to boil.Once boiling, add sweet potatoes and seasonings and Bring to a simmerSimmer for 15-20 min. Sweet potatoes should be softer at this point.Use your immersion blender and begin to cream potatoes. It may take a few good pulses with your blender to get the creaminess going. Once creamed let soup simmer for another 15-20 min. Serve warm

*if your using a blender, cook potatoes in stock for 30 min on a
simmer. Then let cool for 15 min before transferring to a blender or food
processor to cream. Return creamed potatoes to pot and bring back to
high temp to server.